Instructions:
Mashed potatoes with wasabi:
1. Pour water on rinsed potatoes, add salt and boil in their skin until soft.
2. Peel the boiled potatoes, press them, add warm water with butter and blend everything. Blend the wasabi paste into the mashed potatoes and season with salt.
Beet purée:
3. Cut and boil the beet until soft. Use a mixer to mix the still warm beet with butter to form a purée and add vinegar. Press the beet purée through a fine sieve and season with salt and pepper.
Shallot sauce:
4. Finely chop peeled shallots, pour wine, lemon juice and whole peppers into a saucepan, add the shallots, bay leaf and thyme. Bring everything to boil and leave to reduce to one half. Reduce heat (it must not boil!), add cream and gradually whisk in butter into the sauce until it is thick. At the end, season the sauce with salt and ground pepper.
Salmon fillets:
5. Fry the salmon on heated oil first with the skin facing down, add thyme and fry for approx. 2 minutes on both sides. Transfer the fried fish to a heat-resistant bowl, season with salt and pepper, add butter, thyme and bay leaf and bake in an oven pre-heated to 180 °C for approximately 10 minutes.
6. Spread the beet purée on the centre of a plate, put the mashed potatoes with wasabi on top and a portion of the salmon with the skin facing up. Add the shallot sauce and serve.